HOUSEKEEPER.

Lake County Press, Issue 2791, 26 June 1919, Page 2

HOUSEKEEPER.

HOUSEWIVES' HINTS. For the Eoonomloa! Housewife. It is impossible to koop the siri( from getting greasy at times. Whej this is the case, scour it down with, some paraffin oil, and then wash it well ivith hot soda water. Finally rinso tho sink down with plenty of cold water. Hoots that have become hardened by damp and mud, will not crack if a litll'o glycerine be rubbed into them. The leather should bo wiped freo of tlycerino bofore the boots are blacked. 1 Keep Your Glasses Bright: if you Hear spectacles or ©ye glasses, re- ' member they need an occasional washing with soap and water. After dryi ing give a final rub with tissue paper and powdered whiting or prepared chalk- Glasses that are dim are likely to injure tho sight. To Mend Broken China: Half an i ounce of gum arabic dissolved in a } ivineglassful of boiling water, adding enough plaster-of-Paris to form a thick { paste, make an excellent cement. Apj ply this with a brush to tho edges of I' tho broken china and join evenly together. A Simplo Furnituie Polish: One of t tho host polishes for furniture, especiI ally old oak, is boiled linseed oil. Ap- . ' ply just a very little of this on a soft rag and rub well in. If this is repeated 1 every day for six months you will have a polish' on your furniture which it ' would bo difficult to hotter. SASH CURTAINS. : White cotton voilo can bo used for sash curtains with very good effect, and it may, with advantage, bo edged with lace. Tho curtains mado from voilo will bo cheap and easily washed. They should be supplied with bono rings at the top. MISTAKES YOU HAVE MADE. Don't brood over mistakes you have made. They are of tho past, and no human being can recall and rectify tho orrors ho has made. We sometimes think that if Ave could only live our lives over, beginning with childhood days, we would accomplish enormous things. Perhaps we could, and perhaps wo couldn't. We might avoid the mistakes we have mado, but in doing''sc falls into others far more serious in their effect upon our lives. Everybody makes mistakes. There was, and never will be, a human being who lived without making mistakes. W r e don't know they are mistakes ; we won't know they have been made. We do what we think is best, » and it turns out to bo wrong; therefore it is called a mistake, ancl the whole J ivorld censures us because we have been j to stupid. If it had turned out the; i »ther way tho world would have I praised us for our shrewdness and far-' sightedness. ' Mistakes sometimes lead to success. At all events, don't brood over them. Let them lie buried, with only a sign' warning you lest you should be tempted \ |to commit the same mistake again. \ [ THE MISTAKE OF ACCUMULATING. J There are certain things it pavs to 'i ccumulate—health, knowledge, friends, j* nd enough money to keep ono from ' ependeuce ; but to accumulate useless j tter, or, if not actually Jitter, things hat give no comfort, and are a contan t cause of wasted energy in keeping them clean, is a mistake. Yet there are numbers of housewives who have a mania for hoarding tho useless—it may be furniture or clothing --and hoarding things for tho sole purpose, it would seem, of giving the ex- I tra work of constant cleaning, of caus- j ing nervous fret, and rendering the living-rooms cramped. How much wiser j it would be to get rid of the non-essen-tialaP

Possibly they are kept for old associal*" tions' sake, possibly because "they may Hi come in useful some day." When the ■ 0 former is the reason, it is truly very j hard to part with the "white eleL " phants," that one would, all the same, fl bo wiser to relinquish; but when there >f are no tender memories associated with , them and they are retained with great personal inconvenience, on the vague > chance that they may be of service in T the distant future, then the superfluous hoards should be got rid of. Besides saving house-cleaning tim« (1 and extra sweeping and dusting, getD tiny; rid of non-essential furniture and I bric-a-brac helps to solve the servant problem, which is more easily overcome ? when we learn to live with few belongi mgs. t There are women who accumulate with intent and purpose, others who do so unconsciously—rather from a spirit of procrastination than anything else. • They always mean to discard and tear . up, but the throwing-awav moment ( | never seems to arrive, and so their ! ! j accumulations increase. ■J 1 i USEFUL RECEIPTS. j Specially written for this column / \ ) i SNOW PUODINCS. Ingredients :—1 pint milk, 2 table spoonfuls of semolina, li tablespoon fuls castor sugar, 2 eggs, pinch salt, flavoring. : Method.—Put the milk in a saucepan, sprinkle in the semolina and salt, and stir until it boils and thickens. Lot it cool a little, then stir in th< beaten yolks, sugar and flavouring, and pour into small greased flat dishes I3ake in a moderate oven 15 minutes < Pile the whites on each, and return t< I he oven to set, but not to discolour j Whip the whites to a stiff froth with. 1 dessertspoonful of sugar. Arrowroot could bo used instead of semolina, but it must bo blended with a little cold milk. SPONGE CAKE PUDDINGS. '' Ingredients:—2 small stale sponge d: tikes, grated rind of 1 lemon, J pint hi uilk, 1 egg, sugar to taste, jam. vc Method.—Cut the cake in slices and ipread with jam; place in layers in a quail pie dish, and sprinkle lemon rind an each layer. Warm the milk, add it to the well-beaten egg; pour it graduilly over the cake. Bako in a slow iven for about 20 minutes. j .. TAPIOCA CREAMS. I 1 " < ingredients:—l pint milk, i cup | Ha apioca, J pint cream, sugar and 'in

flavouring to taste. Method.—Soak the tapioca foi a few hours, boil it in the mil* till soft, add tho sugar, and when quite cold stir up and work in tno ' ; pmt of whipped cream and tht flavouring, Servo in small glass dishes, bpnnkle over each a little pink sugar (recipe givon in a previous copy), or a low hundreds and thousands. Serve * once. PICKLED ONIONB. . Ingrodionts.—Small silver onions and megar, and to every quart of vinegar ' oz. of peppercorns, 1 piece of ginger, And 1 dessertspoonful of salt. Method. Peel tho onions, sprinkle over with salt, and stand covered over night; strain off, put into vinegar with Kjpporcoins, salt and ginger, and bring lo a bod; strain off, re-heat vinegar, wur on to tho onions; when cor \ stand me hour, pour off, boil up again, when cold pour over onions in glass jars and cover tightly. 6TEAMED JAM ROLL. Ingredients: lOozs. flour, 1 teaspoonfill baking powder, 4ozs. clarified fat, 1 gill water, lib. jam. Method: Make a short crust of flour, linking powder, fat and water: roll out very thinly, grease a mould, line bottom and sides with psßto, place in a layer of jam, then a layer of paste, until mould is full, leaving pastry for last layer. Cover with buttered paper, steam 2 hours, and servo with jam sauce. Preserved Ginger Pudding: Ingredients—Jib. butter; 2oz. sugar; 1 egg (optional), I teaspoonful ground ginger; Jib. preserved ginger; Jib. flour (self-raising); pinch mixed spice. Method—Mix flour, ground ginger, and spice together. Cream the butter and sugar, and add the treacle and milk and yolk of egg and the white beaten to a stiff froth. Stir all tho ingredients together. Place in a well-greased mould, and steam for two and a half hours. Serve with sauce. If the proserved ginger in syrup is used, omit tho golden syrup and use instead tbe syrup from the jar in which the ginger is preserved.